German Chocolate Bars

German Chocolate Bars consist of two layers baked together in one pan. A cake-like fudge brownie bottom and chewy coconut pecan topping studded with creamy chocolate chips. Everything you love about German Chocolate Cake in an easy to make dessert bar.

Why You Should Make This Recipe

• Easy to Make: You can’t beat simple ingredients and minimal prep. No one will know how little effort it took for you to make these German Chocolate Bars.
• Two Layers: Layered desserts are always more impressive. Not only do they look good, the layers add different textures and flavors to an otherwise boring dessert.
• Gourmet Brownies: These German Chocolate Bars turn a boxed brownie mix into elevated gourmet brownies. The brownie bottom is sturdy enough to support the rich coconut pecan topping, but still gives you that chocolate cake-like feeling. You can substitute the boxed mix with my homemade brownie recipe if you want to make it completely from scratch.

German Chocolate Bars

These German Chocolate Bars are inspired by German Chocolate Cake. A classic dessert known for its moist chocolate cake and gooey German chocolate frosting. A frosting consisting of shredded coconut and chopped pecans, enveloped in a sweet and sticky caramelized frosting.

While the traditional cake is also coated with chocolate buttercream frosting, I simply skipped it and made a dessert that is similar to seven layer bars. It’s rich, and chewy, and so addicting.

We shared these German Chocolate Bars with our neighbors who said it reminded them of Almond Joy or Mounds candy bars, which they love. We loved these just as much. My daughter couldn’t get enough. If you’re a coconut lover, you’ll enjoy these too!

Ingredients You’ll Need

*NOTE: Full ingredient amounts and instructions are in the printable recipe card at the end of the post.

• Brownie Mix – I went with a chewy fudge brownie mix. I prefer the Duncan Hines brand, but you can use your own favorite brownie mix.
• Egg(s) – As listed on the box to make the brownies. Plus one egg for the coconut pecan topping.
• Water – As listed on the box to make the brownies.
• Oil – As listed on the box to make the brownies.
• Sweetened Condensed Milk – Regular or fat-free works fine. This binds the topping together.
• Vanilla Extract – To enhance the flavor of the topping.
• Sweetened Coconut Flakes – The bulk of the topping, for a sweet and chewy texture.
• Chopped Pecans – To add crunch and a nutty flavor. I recommend toasting these first, and I’ll tell you how.
• Chocolate Chips – To make it extra creamy and chocolatey.

How to Make German Chocolate Bars

*NOTE: Full ingredient amounts and instructions are in the printable recipe card at the end of the post.

This recipe goes quick, so if you plan to toast the pecans, I would do that first.

Why toast nuts before baking? A bit of heat applied for a small amount of time “blooms” raw nuts, releasing their aroma and intensifying their flavor. But remember, nuts burn fast!

• Place pecans in a dry skillet over heat medium heat, stirring frequently, until golden brown and fragrant, about 2-5 minutes.
• Immediately remove the pan from the heat and transfer the nuts to a cutting board or heat-safe plate so they don’t continue cooking in the hot pan. Allow to cool completely. Then chop, if needed.

Make the Brownie Bottom

• Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 13×9-inch baking pan with cooking spray or line with parchment paper, leaving a couple inches of overhang to lift the dessert out of the pan.

• In a large bowl, combine dry brownie mix with the egg(s), water, and oil, as listed on the box.. Whisk until few lumps appear. Pour brownie batter into the prepared pan and spread evenly with a spatula.
• Bake at 350˚F for 10 minutes. It will NOT be done; the edges should just start to look set.

Make the Coconut Pecan Topping

While the brownie crust is baking, make the coconut pecan topping.

• Meanwhile, in a separate bowl, prepare the topping by mixing together the sweetened condensed milk, vanilla, and egg.
• Add the shredded coconut and chopped pecans. Stir to combine.

Assemble the Layers

1. Once the brownies have baked the first 10 minutes, remove them from the oven.
2. Drop spoonfuls of the coconut mixture over the top, distributing it as evenly as possible. (NOTE: It does sink into the underbaked brownies just a little bit. DO NOT pour the mixture over the top, or you won’t be able to spread it.)
3. Sprinkle chocolate chips over the top of the coconut pecan mixture.
4. Return the brownies to the oven and bake an additional 25-30 minutes or until the edges are brown and a toothpick comes out fairly clean from the center. (Mine took about 27-28 minutes.)

Serving and Storing

• Allow the German Chocolate Bars to cool completely before cutting and serving.
• Cut into 15 pieces (3 rows by 5 rows).
• If you used parchment paper you can lift the whole dessert out of the pan with the overhanging paper, then place it on a cutting board and cut it.
• Tightly cover leftovers in pan with plastic wrap or foil. Alternately store leftovers in an airtight container.
• Store at room temperature for up to 3-4 days.

More Gourmet Brownie Recipes

If you liked these German Chocolate Bars, you might also like these gourmet brownies:

• S’mores Brownies
• Cosmic Brownies
• Cookies and Cream Brownies
• Mint Brownies
• Buckeye Brownies
• Frosted Fudge Brownies

If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!

*Originally published as Coconut and Pecan Crusted Brownies on 8/29/2013. Post updated August 2024.